Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower.

Biogenic amines are important indicators of food quality with recognized antioxidant capacity. Diets that are rich in these compounds promote several benefits for human health, although the consumption in excess may result in food poisoning. This study aims to screen the levels of biogenic amines in four colored cauliflowers, before and after cooking (boiling, steaming, and microwaving). In addition, the levels of tryptophan and 5-hydroxytryptophan, two serotonin precursors, were analyzed. Our results reveal that thermal processing shows a tendency to increase tryptophan levels and reduce 5-hydroxytryptophan in colored cauliflowers. A reduction of the tryptophan and increase in serotonin contents in 'Cheddar', steamed or microwaved, was observed. A higher level of histamine was observed in the genotype 'Forata' after cooking, whereas melatonin levels were higher after steaming and microwaving. The lowest levels of biogenic amines and amino acids were observed in 'Graffiti'. All the colored cauliflowers that were analyzed presented a chemical quality index (CQI) below the pre-established limits, indicating that are safe for consumption, even after cooking. We conclude that the levels of biogenic amines and amino acids in colored cauliflower are safe for human consumption and do not present health risks. Therefore, the consumption of these genotypes, raw or cooked, is a good source of bioactive compounds.

Bioactive amines changes during the ripening and thermal processes of bananas and plantains.

Bioactive amines are found in food and can be relevant for the assessment of fruits shelf life and nutritional quality. The pulp and peel of 20 banana and plantain were analyzed and the bioactive amine content varied according to the genotype, ripening stage, fruit tissue and thermal processing. In most of the analyzed genotypes, tyramine, histamine, dopamine, serotonin, spermidine, and spermine were decreased during the ripening process in the pulps. By contrast, there was an increase in putrescine level. In many genotypes of plantains, the serotonin and dopamine contents in pulp decreased until stage 5 and increased at stage 7. Peels contain higher levels of serotonin, dopamine, histamine and tyramine than pulps. Additionally, thermal processing affects the content of amines present in fruit. Boiling with the peel should be preferred in domestic preparations, regardless of the genotype used.

Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit.

The presence of biogenic amines, such as histamine and tyramine, in pickled food can cause health problems, such as allergies. However, other bioactive amines may be present and can induce some diseases. Some biogenic amines can react with nitrate and form nitrosamines, compounds harmful to human health. In this research, we qualitatively and quantitatively evaluated some biogenic amines and nitrate content in jurubeba preserved in oil or vinegar. The fruits were obtained from cultivated plants, or wild plants, or they were purchased from market. Jurubeba fruit was analyzed raw and after cooking. After thermal processing, the fruits were preserved in soybean oil or vinegar and were evaluated after 1 h and at 30, 60 and 90 days of storage. Variations in the contents of biogenic amine were found depending on the place from which the fruits were obtained, as well as depending on the type of preservative and time of storage. The nitrate levels did not exceed the established limits, mainly when preserved in vinegar, which also showed the lowest levels of biogenic amines.